meet the chef

Everybody, this is my Mum. She’s an amazing chef with an extraordinary nose. She aways says to me that you can tell how food will taste by the smell of it. ‘Marinate with your nose.’ ‘You can add whatever you like. If it smells good, it will taste good.’

She’s learnt most things herself, through reading books and cooking in Singapore and Australia for nearly thirty years now. Mum can make pretty much anything except for baked foods and western desserts (cos she can’t be bothered reading the instructions in English cook books). But anything she sets her heart and mind to generally turns out pretty damn good.

Above: Typical “stunned deer” look.  Mum eats rice with black bean icumbilies (small dried fish; anchovies) of three varieties. You get them out of a can but we enhance the flavour by adding garlic and chilli. Great simple meal with rice porriage, shredded pork, salty egg, century egg, seaweed and sesame seeds.

Danielle Mec human beings

Possibly my greatest invention.  These two human being sculptures made completely from a rib derived from another sculpture made entirely from dirt.  Oh wait, that story’s been used before.

OK, ok… they’re girls having dinner before watching a DVD (and talking about boys).